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Menù

Antipasti

Caprese
Homemade mozzarella served with tomatoes and pesto (seasonal)

Kudu and avocados

Thin slides of smoked kudu topped with avocado, black pepper, lemon and olive oil

Italian Salad
Lettuce, olives, cucumber, onion, tomato and mozzarella

Insalata di Mare
De-shelled prawns, mussels, pieces of line fish, calamari strips, celery and olive oil

Insalata Enrico
Lettuce, sun-dried tomatoes, feta, gorgonzola and olive

Insalata di Pollo
Strips of chicken breast, lettuce, cucumber, olive and mayo

Insalata di Tonno
Tuna, tomato, lettuce and onion

Fegati
Chicken livers, tomato, onion, artichoke and a bit of chilli

Kudu & Avocado
Thin slices of smoked kudu topped with fresh avocado, black pepper, lemon and olive oil

Bresaola & Avocado
Thin slices of smoked Italian beef topped with fresh avocado, black pepper, lemon and olive oil

Bomba
This beautiful, unique focaccia, created with olive, has been with me for 28 years

– Garlic

– Plain

Fish

Fish Enrico “Fresh line fish from my own boats”

Usually we have fillets and whole fish, so we serve the freshest, and because it’s so fresh we don’t lik e spoiling the taste of it, we either grill it to perfection making the skin crispy… or we bake it with a bit of olive oil, white wine (optional), just a touch of garlic (if you like it), herbs and a lot of “imagination”, we bake it to perfection enhancing the freshness, you will love it.

Fish Carpaccio

I love doing this… just give me 15 minutes and you will taste a beautiful carpaccio of the freshest line fish in olive oil, lemon, black pepper, celery and parsley.

Prawns

Beautiful big prawns we butterfly and grill them beautifully, please tell us how you like them (some like them to be underdone, others like them crispy).

Fresh mussels

They are fresh, we do them the Italian way with garlic, parsley, white wine and olive oil or if you like them with cream or tomatoes.

Wild oyster

When the sea make them available… no short cuts, they are wild and fresh

Kingklip livornese

Grilled and served in a sauce of tomatoes, olive and capers

Frittura mista

An old Italian way of deepfrying headless prawn, calamari strips and squid heads, very light… you will eat the shells as well…

Meat

Veal Lemon

Pan fried in a lemon, butter and white wine sauce

Veal Ruffiana

Pan fried in a sauce of mushrooms, cream, fresh tomato and a touch of chilli

Veal Artisti

Pan fried in a cream, green pepper corn sauce with a touch of mustard

Veal Poverella

Pan fried in a sauce of mushrooms, cream and ham

Veal Marsala

Pan fried in a mushrooms and Marsala wine sauce (sweet)

Veal Orange

Pan fried in a fresh orange juice

Veal pizzaiola

Pan fried in a lovely tomato , touch of garlic and chili with fresh origanum

Ox-Tail

Cooked in the traditional Italian style, to perfection, very light, very lean, the meat falls off the bone, you will love it.

Osso Buco

Another traditional roman dish, veal shin (proper veal) with its own marrow and meat around it, pan fried and braised with onions till brown, then cooked into a stew with a touch of tomato.

Lamb Shank

You will come back for our lamb shank, it’s a generous portion, its cooked for a long time in the oven with a lot of imagination and passion, we top it with a light napoletana sauce, the meat fall of the bone as you look at it.

Filetto Enrico

Very special dish, Enrico goes out of his way to grill it to perfection and to your request, the sauce is done with Madagascar green pepper corns, cream, and a touch of mustard, comes out yellowish, we thicken the sauce so it sticks on to the meat, very often we get it right… you will love it.

Rump Enrico

This dish is really my passion, we cut the rump into thick cubes, we grill them in a “certain way” of course with passion, so the outside is crispy and inside rare, we then cut them into thin strips (in roman is called Tajata) we top with fresh rocket, parmesan shaving and extra virgin olive oil.

 

Pizza

Margherita

Tomato and mozzarella (The base of all pizzas)

RE

Mushroom and salame

Regina

Ham and mushroom

Siciliana

Olive, anchovies and capers

Stagioni

Artichoke, ham and mushroom

Vegetariana

Onion, olive peppers, artichoke and mushroom

Trastevere

Bacon and garlic

B and B

Bacon and banana

Roma

peppadew feta and olives

Tonno

Tuna and onion

Hawaiian

Ham and fresh pineapple

Inferno

Salame, onion, garlic and hot chilli

Messicana

Mince beef meat, peppers, garlic and chilli

Porca

Ham, bacon and salame

Pollo

Chicken and mushrooms

Luigi

No tomato, fresh rocket and parmesan shavings

Papa

Bacon, spinach and feta

Oceano

Mussels, calamari rings and de-shelled prawns

Enrico Special

Olives, ham, onion, peppers, artichoke,salame, mushrooms

Calzone

Folder pizza filled with cheese, tomato, ham and mushrooms

 

Dessert

Ricotta Cake
Baked ricotta cheese and mixed citrus peel and chocolate chips cake

Tiramisu
Done in the traditional Italian way, you will love it

Italian Cassata
Traditional Italian ice cream cake sprinkled with strega liquor

Italian Kisses
Assorted flavours per portion

Tartufo
Maybe the oldest Italian ice cream

Pistachio & Rose
Yoghurt with pistachio nuts, spritz of rosewater and honey

Gelati
Assorted hand-made flavours

Sorbetti

Lemon & Vodka

Green Apple & Grappa

Directions

RISTORANTE ENRICO
296, MAIN STREET, KEURBOOMSTRAND.
JUST OUT OF PLETTENBERG BAY

Maps  -34.003074, 23.461318

Contact us

tel: +044 535 9818
[email protected]

Closed on Monday